Sourdough Discard Pizza Dough

An easy sourdough discard pizza dough that's soft and chewy inside with crisp, golden edges.

This recipe uses sourdough discard for extra flavor while keeping the reliable rise and texture of

classic homemade pizza dough.

Course Dinner

Cuisine Italian-American

Keyword homemade pizza dough, pizza dough, sourdough discard pizza dough

Prep Time 20

Cook Time 13

Rise Time 1

Total Time 1 33

Servings 12-inch pizza crusts

Calories 807kcal

In the bowl of a stand mixer fitted with a dough hook, stir the yeast and honey into the warm water.
Let stand for 5–10 minutes, until the mixture becomes bubbly and foamy.
Add sourdough discard, salt, olive oil, and approximately half of the bread flour. Mix on low until combined.
Gradually add remaining flour until the dough becomes slightly tacky but does not stick to your hands. The dough should begin cleaning the sides of the bowl while remaining slightly attached at the bottom.
Knead on low to medium-low speed for 6 minutes. The finished dough should be smooth, elastic, and easy to handle.
Lightly grease the bowl and dough with olive oil. Cover with plastic wrap.
Let rise at room temperature for 1 hour, or until doubled in size.
Punch down the risen dough and divide into 2 equal portions.
On a lightly floured surface, gently stretch each portion into a 12-inch pizza crust.
Top and bake according to your desired pizza recipe. For a crisp restaurant-style crust, bake on a thoroughly preheated pizza stone in a very hot oven, up to 440°F, until golden and cooked through.